Abstract: This study was undertaken in order to study the effect of olive oil rich in hydroxyl tyrosol (OHT) on blood glucose and lipids in hyperlipidemic mice. Mice with hyperglycemia and hyperlipidemia induced by intragastric administration of lipid emulsion and 75% egg yolk in water were randomly divided into six groups: hyperlipidemia model, OHT at high, middle and low dosages (200, 100, and 50 mg/kg mb), olive oil (OL) and philbert (PL) as a positive control. Normal mice given normal saline was used as a control group. After continuous administration for 28 days, the effect of OHT on fasting blood glucose (FBG), glycated hemoglobin (HbAlc), total cholesterol (TC), triglyceride (TG), high-density lipoprotein (HDL), low-density lipoprotein (LDL), total bilirubin (TBIL), total bile acid (TBA), alanine aminotransferase (ALT), aspartate aminotransferase (AST), gamma-ammonia acyltransferase (GGT) and alkaline phosphatase (ALP) in mice in each group were analyzed, and the acute and chronic toxicity of OHT was evaluated. The results showed that compared to the model group, OHT effectively decreased the levels of FBG, HbAlc, TC, TG, LDL, TBIL and TBA, increased the level of HDL, and inhibited the activities of ALT, AST, GGT and ALP. It significantly improved glucose and lipid metabolic disorders, and reduced body mass in a dose-dependent fashion. OHT had no acute or chronic toxicity to normal mice and could significantly increase the activities of superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px) in the serum, reduce the level of malondialdehyde (MDA), improve the antioxidant capacity, and control the body mass of mice. In summary, OHT has hypoglycemic and lipid-lowering effects in hyperlipidemic mice, and is non-toxic. This study can provide a reference for the development of lipid-lowering products using olive oil.

Key words: hydroxytyrosol; olive oil; hyperlipidemic mice; hypoglycemic; hypolipidemic; acute and chronic toxicology